Roast Lamb
Ingredients
1.5 – 2kg lamb shoulder (boneless)
Olive oil – 1/4 cup
Fresh rosemary 3 sprigs
Salt and pepper to taste
Vegetables for roasting
Plastic bag with olive oil in it for coating the veggies
Choose vegetables that you like but try to avoid potato and corn as these are high GI (potato, peas, corn and limit sweet potato)
Method
Preheat oven to 150deg C
Place the lamb shoulder onto a baking tray and baste with olive oil, salt and pepper
Poke some rosemary sprigs into the shoulder
Cook for 4 hours at 150deg
When you are ready to start doing the vegetables, place the roast on the bottom of the oven and use a different tray to roast the veg in the middle of the oven
Cut the vegetables into even sizes and put them into a bag with some olive oil to coat them evenly before putting them into the oven (don’t put the plastic bag in the oven). Do them in stages depending on what type of vegetable they are.
Remove roast from oven, wrap in foil and 2 tea towels and allow to rest for ½ hour
Keep the juices in the pan ready for making the gravy
Gravy
Make about 1 – 1 ½ cups of stock using a preservative free stock powder such as Massel
Allow it to come to room temperature. It may be worth making the stock when you put the roast on, so that it can cool. (quantity will depend on how many you are feeding)
When you are ready to make the gravy, put the oven tray on the stove and begin to warm it. Add the chicken stock and stir well as it is heating. Gradually add around 2 – 3 tablespoons of gluten free plain flour and mix well with a wooden spoon. Add more or less flour depending on how thick you would like it to be.
Once you put the gravy into your gravy boat, if a fair amount of fat comes to the top, empty it into a container and keep it for frying other things later in the week.
To serve
Serve with around 1.5 cups of veg and about 2 tablespoons of gravy. The lamb should fall apart and be so soft that you will not be able to cut it with a knife.